Journal of Korean Academy of Oral Health

The Korean Academy of Preventive Dentistry and Oral Health (대한예방치과·구강보건학회)
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Dental erosive effects of fluoride-containing tea beverages with low pH

불소를 함유한 pH가 낮은 액상차의 치아 부식 위험도 평가

  • Seon, Su-Yun (Department of Preventive Dentistry & Public Health Dentistry, Chonnam National University School of Dentistry) ;
  • Yun, In-Gyeong (Department of Preventive Dentistry & Public Health Dentistry, Chonnam National University School of Dentistry) ;
  • Kim, Ji-Eun (Department of Preventive Dentistry & Public Health Dentistry, Chonnam National University School of Dentistry) ;
  • Jeong, Seong-Soog (Department of Preventive Dentistry & Public Health Dentistry, Chonnam National University School of Dentistry) ;
  • Choi, Choong-Ho (Department of Preventive Dentistry & Public Health Dentistry, Chonnam National University School of Dentistry)
  • 선수윤 (전남대학교 치의학전문대학원 예방치과학교실) ;
  • 윤인경 (전남대학교 치의학전문대학원 예방치과학교실) ;
  • 김지은 (전남대학교 치의학전문대학원 예방치과학교실) ;
  • 정성숙 (전남대학교 치의학전문대학원 예방치과학교실) ;
  • 최충호 (전남대학교 치의학전문대학원 예방치과학교실)
  • Received : 2018.07.11
  • Accepted : 2018.10.02
  • Published : 2018.12.30
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Abstract

Objective: This study aimed to investigate the effects of fluoride-containing acidic tea beverages on bovine teeth surfaces. Methods: The pH values and fluoride concentrations of 11 kinds of mineral water and 23 kinds of tea were measured. The fluoride-containing Seopyenje black tea beverages with pH 3.48 were chosen for the experimental group. Distilled water that did not contain fluoride and had the same pH value as that of the Seopyenje black teas served as the positive control. The Jeju Samdasoo mineral waters with neural pH (pH 7.52) and no fluoride were chosen as the negative control. Bovine teeth in each group were submerged for 10 minutes. Thereafter, surface microhardness of each bovine teeth was measured and the results were analyzed. Results: The pH value range was 6.94-8.09 ($mean=7.37{\pm}0.08$) for the 11 kinds of mineral water and 3.48-6.74 ($5.62{\pm}0.05$) for the 23 tea beverages. Titratable acidity of the Seopyenje black tea beverages was higher than that of the distilled water mixed with citric acid, and the pH was 5.5 and 7.0, respectively. The fluoride content of the 11 kinds of mineral water was 0-1.09 ppm ($mean=0.44{\pm}0.02ppm$) that of the 23 tea beverages was and 0-0.74 ppm ($0.64{\pm}0.06ppm$). In terms of enamel microhardness reduction of the bovine teeth, the tea beverages had the largest effects. There was no significant difference in microhardness reduction between the tea beverages and distilled water mixed with citric acid (P>0.05). Conversely, a significant difference was found between the kinds of mineral water and tea beverages, and also between mineral water and distilled water mixed with citric acid (P<0.05). Conclusions: Acidic tea beverages appeared to erode the surfaces of bovine teeth. The amount of fluoride in the tea beverages was not enough to inhibit erosion. Therefore, frequent intakes of acidic tea beverage are likely to increase erosion on the surfaces of bovine teeth, by affecting the enamel microhardness of teeth.

Keywords

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